Rotisserie Chicken Enchiladas

Ingredients

Quantities are for 4 servings.

• 1/2 each Rotisserie chicken, shredded (half used, about 2-3 cups)
• 8 each Flour tortillas
• 2 cans (15 oz) Red enchilada sauce
• 1 can (4 oz) Diced green chilies
• 1 cup Frozen corn, thawed
• 1 can (15 oz) Black beans, drained and rinsed
• 2 cups Mexican blend cheese, shredded
• 3 each Green onions, sliced
• 1/4 cup Fresh cilantro, chopped
• 1 each Avocado, sliced (for serving)
• 1/4 cup Sour cream, for serving

Instructions

1. Preheat oven to 375°F and lightly grease a 9x13 baking dish.
2. In a large bowl, combine the shredded chicken, green chilies, corn, black beans, 1/2 cup of the enchilada sauce, half the cheese, half the green onions, salt, and pepper.
3. Pour 1/2 cup of enchilada sauce in the bottom of the baking dish.
4. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, roll up, and place seam-side down in the dish.
5. Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
6. Cover with foil and bake for 20 minutes, then remove the foil and bake an additional 5-10 minutes, until the cheese is bubbly and golden.
7. Garnish with the remaining green onions and cilantro, and serve with avocado and sour cream.